Chef Kaze Chan wants the meal to be a fun conversation.
’s River North neighborhood is hoping to redefine and demystify omakase, to make diners feel like they can really take part in the experience, not just be at the receiving end of it.opens Thursday, Feb. 10, upstairs at the hip Japanese spot Sushi-san . The 10-seat omakase restaurant is designed to resemble a modern loft. Hip-hop and groovy soul music pumps through the space.
Each seat is outfitted with a custom-made Lazy Susan for interactive service, and the chefs’ Japanese Hinoki cutting boards are at counter level, giving diners a clear view of their knife skills and an open window to chat with them over the 18-course meal.“When we go eat omakase, it’s just like a temple to me,” the Omakase Room chef Kaze Chan said. “The one thing that I don’t like about it is it’s not fun. I don’t like that kind of feeling.
Amarit Dulyapaibul, who is a partner at the Omakase Room at Sushi-san, said they wanted to “break down the formality that usually accompanies this style of dining” while paying “homage to the spirit of Japanese omakase without being bound by its tradition.” That includes everything from mixing up the playlist to the way the chefs interact with the guests, while still taking the hospitality and the food very seriously.
“There’s such a respect for omakase dining in Japanese culture. And I think that level of respect is something that we are very careful to uphold,” Dulyapaibul said. “Watching Kaze work, seeing the care that he takes with all of the ingredients, seeing the way he treats his knives, seeing the way he treats all of the items he brings in, that level of respect is critical for us.
Chan, who is the master sushi chef at Sushi-san downstairs, is joined by master sushi chef Shigeru Kitano behind the counter. To prepare for the opening, the team traveled around the world, sampling traditional omakase experiences in Japan and some others closer to home like at
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